Working document of the ewg on Codex Standard for Fish Oils (Draft-V1) 2.11.2011 1 Initial Proposed Draft Codex Standard for Fish Oils prepared by Switzerland 1 Scope This Standard applies to the fish oils described in Section 2 that are presented in a state for human consumption [or for further processing if stated specifically]. For the purpose of this Codex Standard, the term fish oils refers to oils derived from fish and shellfish as defined in Section 2 of the Code of Practice for Fish and Fishery Products (CAC/RCP 52-2003) 1. 2 Description Fish oils are produced from a variety of fish species [caught in open seas]. Whole fish are the main source, but trimmings from fish processing may also be used. 2.1 Fish oils may be derived from non-specified source materials of fish and of shellfish or from a mixture of different source materials. Such oils are referred to as fish oils without further qualification. 2.2 Fish oils may also be derived from specific source materials (e.g. a fish species, a region); such fish oils are then identified by a specific name. The following fish oils derived from a specific source material are defined in this Standard: 2.2.1 Tuna oil is derived from fish of the family Scombridae (genera Thunnus and Katsuwonus). 2.2.2 Cod oil or cod-liver oil is derived from fish of the genus Gadus. 2.2.3 Anchovy oil is derived from fish of the family Engraulidae (several genera and species). 2.2.4 Salmon oil is derived from fish of the family Salmonidae (genera Salmo and Oncorhynchus). 2.2.5 [Further specific source material oils to be discussed/proposed] 2.3 Fish oils may also be subjected to processing steps that aim at a specific composition e.g. a standardized content of one or more fatty acids: 2.3.1 18:12 Fish oils are processed to have a specified content of EPA of not less than 18% and DHA of not less than 12 %. 2.3.2 4:26 Fish oils are processed to have a specified content of EPA of not less than 4 % and of DHA of not less than 26%. 1 Fish Any of the cold-blooded (ecothermic) aquatic vertebrates. Amphibians and aquatic reptiles are not included Shellfish: Those species of aquatic molluscs and crustaceans that are commonly used for food.
Working document of the ewg on Codex Standard for Fish Oils (Draft-V1) 2.11.2011 2 2.3.3 [Further specific composition oils to be discussed]. 2.4 Fish oils may also be subjected to processing steps that result in oils where fatty acids are esterified with other alcohols than glycerol e.g. ethanol. 2.4.1 [Possible subcategories to be discussed]. 3 Essential Composition and Quality Factors 3.1 GLC ranges of fatty acid composition (expressed as percentages) Samples falling within the appropriate ranges specified in Table 1 are in compliance with this Standard. 4 Food Additives Antioxidants, antioxydant synergists, colours, and antifoaming agents used in accordance with Tables 1 and 2 of the Codex General Standard of FoodAdditives in food category 02.1.3 Lard, tallow, fish oil, and other animal fats or listed in Table 3 of the General Standard for Food Additives are acceptable for use in foods conforming to this Standard. 5 Contaminants The products covered by this Standard shall comply with the Maximum Levels of the Codex General Standard for Contaminants and Toxins in Food and Feed (CODEX STAN 193-1995). 6 Hygiene It is recommended that the products covered by the provisions of this Standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice General Principles of Food Hygiene (CAC/RCP 1-1969), and Recommended International Code of Hygienic Practice for the Storage and Transport of Edible Oils and Fats in Bulk (CAC/RCP 36). The products should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997). 7 Labelling 7.1 Name of the food The product shall be labelled in accordance with the Codex General Standard for the Labelling of Prepackaged Foods (Ref. CODEX STAN 1-1985). The name of the fish oil shall conform to the descriptions given in Section 2 of this Standard. 7.2 Labelling on non-retail containers Information on the above labelling requirements shall be given either on the container or in accompanying documents, except that the name of the food, lot identification and the name and address of the manufacturer or packer shall appear on the container.
Working document of the ewg on Codex Standard for Fish Oils (Draft-V1) 2.11.2011 3 However, lot identification and the name and address of the manufacturer or packer may be replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying documents. 8 Methods of Analysis and Sampling 8.1 Determination of GLC ranges of fatty acid composition According to ISO:5508:1999. 8.2 Determination of arsenic According to... 8.3 Determination of lead According to... 8.4 Determination of XYZ
Working document of the ewg on Codex Standard for Fish Oils (Draft-V1) 2.11.2011 4 Table 1: Fatty acid (FA) composition of fish oil categories derived from a specific source as determined by gas liquid chromatography from authentic samples (range of minimum and maximum levels expressed as percentage of total fatty acids) (see Section 3.1 of the Standard) FA Range: Fatty Acids Tuna oil Cod-liver oil Anchovy oil Salmon oil C 14:0 3.55-5.50 C15:0 0.24-0.41 C16:0 9.96-12.50 C16:1 n-7 5.02-10.10 C16:4 n-1 0.09-0.68 C18:0 1.67-2.85 C18:1 n-9 12.90-19.3 C18:1 n-7 2.31-5.70 C18:2 n-6 1.04-1.93 C18:3 n-3 0.48-1.67 C18:4 n-3 1.52-4.06 C20:1 n-11 1.30-5.29 C20:1 n-9 7.5-11.90 C20:1 n-7 0.09-0.53 C20:2 n-6 0.12-0.34 C20:4 n-6 0.18-0.38 C20:3 n-3 0.03-0.15 C20:4 n-3 0.45-0.87 C20:5 n-3 7.29-10.40 C22:1 n-11 5.89-11.70 C22:1 n-9 0.51-1.30 C21:5 n-3 0.27-0.46 C22:5 n-3 0.79-1.29 C22:6 n-3 7.64-13.30
Working document of the ewg on Codex Standard for Fish Oils (Draft-V1) 2.11.2011 5 Appendix Other quality and composition factors This text is intended for voluntary application by commercial partners and not for application by governments Fish oils (as defined in subsection 2.1.) Tuna oil (as defined in subsection 2.2.1) Cod oil or cod liver oil (as defined in subsection 2.2.2) Anchovy oil (as defined in subsection 2.2.3) Salmon oil (as defined in subsection 2.2.4)